@inproceedings{sgem2025s2419,
  title = {DEVELOPMENT AND EVALUATION OF GLUTEN-FREE MUFFINS WITH IMPROVED NUTRITIONAL VALUE USING COMPOSITE FLOURS BASED ON RICE FLOUR, QUINOA FLOUR AND VEGETABLES PUREE},
  author = {Corina Neagu and Sylvestre Dossa and Ersilia Alexa and Călin Jianu and Daniela Stoin},
  booktitle = {25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1},
  year = {2025},
  pages = {137-146},
  publisher = {STEF92 Technology},
  doi = {10.5593/sgem2025/6.1/s24.19}
}